Comparative Analysis on the Effect of Different Processing Method on the Nutritional Content of Phaseolus Vulgaris (white Kidney Beans)
Student: MARY AJAYI DAYO (Project, 2025)
Department of Science Laboratory Technology
Kano State Polytechnic, Kano, Kano State
Abstract
This study examines the effect of different processing methods boiling, frying, and soaking on the proximate composition of Phaseolus vulgaris (white kidney beans). The proximate parameters analyzed include moisture, protein, fiber, ash, lipids, and carbohydrates. Boiling resulted in the highest moisture content (40.25%) but significantly reduced protein (5.04%) compared to frying (11.49%) and soaking (4.84%). Fiber content was highest in boiled beans (23.3%), while frying retained more carbohydrates (55.50%) and lipids (2.34%) than other methods. Ash content was most pronounced in soaked beans (22.97%), indicating the retention of mineral elements. The results highlight the nutritional trade-offs associated with each processing method, suggesting that frying preserves carbohydrates and proteins better, whereas boiling enhances fiber content. These findings provide valuable insights for optimizing the nutritional value of white kidney beans based on processing methods.
Keywords
For the full publication, please contact the author directly at: mary16ajayi@yopmail.com
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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1